Environmental Health Inspection Checklist for Food Businesses

Preparation is usually easier when key records are up to date, staff responsibilities are clear, and premises standards are checked in advance.

• Keep your documented food safety procedures current.
• Make sure monitoring and corrective actions are recorded clearly.

• Maintain clear schedules for areas, equipment, and touch points.
• Record completion and follow-up where standards are not met.

• Log fridge, freezer, delivery, and hot-holding checks.
• Record actions taken when readings fall outside target ranges.

• Keep allergen information accurate for menu and product changes.
• Ensure staff know your allergen communication process.

• Keep training records and refreshers available.
• Confirm induction and supervision arrangements for new staff.

• Keep pest checks and contractor reports easy to review.
• Record corrective actions where signs of activity are found.

• Keep supplier details and traceability records up to date.
• Document delivery checks and rejected goods where relevant.

• Check maintenance issues that affect hygiene standards.
• Confirm handwashing, storage, and waste areas are suitable and clean.

• How hazards are identified and controlled.
• How staff are trained and supervised.
• How cleaning, temperatures, and allergens are monitored.
• How issues are corrected and reviewed.